All About Tarragon                                                                

by Sandra Bowens

“I believe that if I ever had to practice cannibalism, I might manage if there were enough tarragon around.” James Beard, culinary guru.

Mr. Beard had an affinity for all things French and tarragon is certainly European. The name is a corruption of the French word estragon, meaning little dragon. Perhaps called this because of the coiled root system or tarragon’s reputation for healing poisonous snake bites. French chefs frequently use tarragon to compliment fish or chicken and consider it most important to Bernaise sauce and fines herbes (along with parsley, chervil, chives, savory, sage or basil).

We import much of our tarragon from France but it is also grown successfully in California. One of the more expensive herbs, “true” (or French) tarragon must be propagated by division and is dried in the shade to preserve the leaf color and essential oils. Another species is cultivated in Russia but is considered less desirable in flavor and appearance to true tarragon. A member of the sunflower family, tarragon only became well known in the sixteenth century. It was introduced to the United States in 1806.

Tarragon is often referred to as the lord of culinary herbs due to its dominance. The flavor is unique, somewhat like licorice and a bit minty, yet extremely intense. This herb is best used sparingly and added near the end of cooking to make the best use of its flavor. The bright green leaves of this shrub-like plant should be stripped from the woody stem before being used for cooking. Leafy branches do make an appealing garnish on the serving platter.

Do you suppose James Beard knew that tarragon symbolizes unselfish sharing?

Tarragon in a Bottle

More method than recipe, this flavored vinegar makes an attractive display in your kitchen for months. You will need a clear glass wine bottle, sterilized, a tight fitting cork, 3 1/2 cups best quality white wine vinegar and three of the prettiest stems of fresh tarragon you can find.

Place the tarragon into the wine bottle. Bring the vinegar to a boil and, using a funnel, pour into the bottle. Cork and let sit for 2 weeks.

Use the flavored vinegar in salad dressings, sauces or when marinating meats and fish.

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